Description
Delightful cookies combining rich chocolate and sweet cherry flavors, easy to make and perfect for any occasion.
Ingredients
- 188 g all-purpose flour
- 40 g Dutch-process cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp sea salt
- 168 g unsalted butter, softened
- 165 g light brown sugar, packed
- 50 g granulated white sugar
- 2 egg yolks, at room temperature
- 1.5 tsp vanilla extract
- 140 g dark chocolate with cherry pieces, finely chopped
- 90 ml heavy cream
- 85 g cherry preserves
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt until fully blended.
- In a large mixing bowl, beat softened butter, light brown sugar, and granulated white sugar with an electric mixer on high speed until light and fluffy.
- Add the egg yolks and vanilla extract to the creamed mixture. Mix on medium speed until smooth and pale in color, about 1-2 minutes.
- Reduce speed to low and gradually blend in the prepared dry ingredients until just combined. Do not overmix the dough.
- Scoop dough into 32 equal portions using a tablespoon-sized scoop. Roll each portion into a ball, then press an indent in the center with a 1/4 teaspoon.
- Place formed dough balls onto a baking sheet and refrigerate for 1 hour to firm up.
- Preheat the oven to 175°C (347°F) fifteen minutes before baking. Line baking trays with parchment paper.
- Arrange 8 cookies on each prepared sheet and bake for 9-11 minutes, until set but still soft. Remove from oven and immediately press centers again to reinforce indentations.
- While cookies are hot, encircle each with a round biscuit cutter to perfect the shape if desired. Allow to cool for 5 minutes on trays, then transfer to a wire rack to cool completely.
- Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream to just below boiling, then pour over the chocolate. Let stand for 1 minute and stir until smooth.
- Add cherry preserves to the ganache and stir thoroughly until well combined.
- Spoon approximately 1 teaspoon of ganache into each cookie indentation, adding more if space allows.
- Refrigerate filled cookies for 10-15 minutes to allow ganache to firm up.
Notes
Store cooled cookies in an airtight container for up to three days. Can be frozen for up to three months.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American